Roasted Chicken Salad
- 7 1/2 pounds boneless, skinless chicken breasts
- Salt and pepper
- 2 pinches cayenne pepper
- 1 tablespoon lavender
- 1 lemon, juiced
- 3 cloves garlic, minced
- 2/3 cup sliced roasted almonds
- 1 large onion, chopped
- 1/2 bunch celery, chopped
- Dressing, recipe follows
- 2 tablespoons chopped parsley leaves
- 2 tablespoons chives
- 2 tablespoons chopped tarragon leaves
Preheat the oven to 400 degrees F.
Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes. (Note: it is a good idea to check chicken temperature with a meat thermometer. It should be at least 165 degrees F).
Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, dressing and herbs. Mix together all ingredients in dressing, add to chicken and mix. Can be served by itself or on a sandwich.Dressing:
1 cup mayonnaise
3/4 cup sour cream
1/4 cup extra-virgin olive oil
2 tablespoons honey
Salt and pepper
Mix all ingredients together.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Provence Breads and Cafe